*skirt Steak Recipe

Bring to room temperature

Remove the skirt steak from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Rub the steak on both sides with 1 tablespoon olive oil, then evenly season with kosher salt, black pepper, smoked paprika and the minced garlic. Press the seasonings in so they adhere.

Cook

Heat a cast-iron skillet or heavy grill pan over high heat until smoking hot (about 5 minutes). Add remaining 1 tablespoon olive oil and swirl. Sear the skirt steak 2½–3 minutes per side for medium-rare (internal temp 125–130°F/52–54°C), adjusting time for thickness. If using a grill, sear over high direct heat, then move to indirect to finish if needed.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Slice thinly across the grain into ¼-inch slices. Keep warm while finishing.

Prepare base

In a food processor, combine roasted red peppers, toasted almonds, torn bread, tomato paste, smoked paprika, cayenne, minced garlic clove, sherry vinegar and sea salt.

Emulsify

Pulse to combine, then stream in the extra-virgin olive oil while processor runs until a coarse, creamy emulsion forms. If the sauce is too thick, add 1–2 tablespoons water to reach a spreadable but slightly chunky consistency. Taste and adjust acidity with lemon juice and additional salt if needed.

Finish

Transfer romesco to a bowl and set aside at room temperature. The flavors meld if made up to a day ahead and refrigerated (bring back to room temp before serving).

Sweat onions

Heat butter and olive oil in a medium skillet over medium-low heat until butter melts. Add the sliced onions and stir to coat. Cook gently, stirring occasionally, until softened, about 10 minutes.

Caramelize

Increase heat to medium. Sprinkle the sugar over the onions to encourage browning. Continue to cook, stirring every few minutes to prevent burning, until the onions are deep golden and jammy, about 20–25 more minutes. If they start to stick excessively, add a tablespoon of water or reduce the heat.

Deglaze & season

Add the red wine (if using) and balsamic vinegar to deglaze the pan, scraping up any brown bits. Stir in thyme, salt, and pepper. Cook another 2–3 minutes until liquids have mostly reduced and the mixture is glossy. Taste and adjust seasoning. Remove from heat and let cool slightly.

Store if necessary

Onion mermelada can be made ahead and refrigerated for up to 4 days; warm gently before serving.

Arrange sliced skirt steak on a platter. Spoon romesco sauce down the center or to the side as preferred. Dollop 1–2 tablespoons of onion mermelada over the sliced steak or serve alongside so diners can add to taste.

Scatter chopped parsley over the meat, finish with a light sprinkling of flaky sea salt and black pepper, and serve with lemon wedges to squeeze over the steak for brightness.